Kitchen

The Boston Public Market Kitchen

The Kitchen at the Boston Public Market offers year-round programming that encourages a passion for regionally sourced food and appeals to a diverse audience.

The 3,200 square foot space, programmed by The Trustees of Reservations, will offer opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events within the Boston Public Market.

The Kitchen is a gathering place for all to share and learn about the healthy bounty of Massachusetts. It is the center of community education, programming and interaction, featuring engaging workshops, programs, tours and events that are relevant and accessible to the Boston community.

As the largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA), farm stands, pantry donation, “food by prescription” programs, day camps, cooking classes and community gardens. We look forward to bringing our experience and expertise in community programming to the Market by offering year-round educational opportunities for Market patrons.

Click here for a complete list of upcoming programs in The KITCHEN. Contact The KITCHEN at kitcheninfo@thetrustees.org or leave a message at 978-578-5867

  • Fresh, Fast and Delicious for Less w/ Project Bread

    Apr 27 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Apr 27
  • Farm-to-KITCHEN Cooking Class: Isreali Comfort Food with The Chubby Chickpea

    Everyone's favorite Boston food truck, The Chubby Chickpea, features Middle Eastern flavors fusing traditional favorites and authentic recipes with fresh local ingredients and contemporary styles. Chef Avi Shemtov is bringing these flavors and traditions to The KITCHEN at The Boston Public Market for a special Farm-to-KITCHEN cooking class. Our Farm-to-KITCHEN cooking classes bring talented chefs from some of the BEST restaurants in Boston to teach attendees how to replicate innovative recipes at home. Get out of your kitchen and into ours! You'll also enjoy a tasting of three local wines made right here in New England, compliments of the Massachusetts Wine Shop. The Menu: • Seasonal Couscous Salad using Fresh Tomatoes and Parsley from Cornerstalk Farms • Pan-fried Chicken Snitzel from Chestnut Farms with Fresh Lemon Hummus • Mexican Chocolate Lava Cake with Taza Chocolate In this combination demo and hands-on cooking class, Chef Shemtov will demonstrate the tools and techniques of creating Isreali Comfort Food. He will lead the class through making the first two courses of this seasonal menu (described below) as participants follow along, creating their own culinary masterpieces. About Chef Avi Shemtov and The Chubby Chickpea Avi grew up in kitchens run by his father, Israeli Chef Yona Shemtov, and later earned his degree at the University of Massachusetts-Boston. After graduating and spending time managing various small businesses, Avi opened ‘The Chubby Chickpea’ as a quick-serve brick and mortar in Canton, Ma. The early success of ‘The Chickpea’ allowed him the opportunity to launch his most notable project, ‘The Chubby Chickpea’s flagship food truck. In addition to owning ‘The Chickpea’ and serving as its Executive Chef, Avi is also an author (The Single Guy Cookbook, Page Street 2015), educator (Cambridge Center for Adult Education) restaurant consultant and owner of TAPPED Beer Trucks. While Avi’s restaurant projects have centered around his Israeli Heritage, Avi has been recognized by Boston Magazine, Esquire, Men’s Health, Yahoo.com and numerous other respected publications for the diversity of his culinary abilities. Avi lives in Sharon, MA with his wife, Adrien, and their two children.

    Apr 28
  • Buddha Bowls & Food Photography

      Learn how to make a nourishing Buddha Bowl and get a mini food photograpy lesson with with Instagrammer & Online Nutritionist Cara Scinto. What's a Buddha Bowl you ask? Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice, plus toppings like nuts, seeds and dressings for added texture and flavor. Basically it's the ultimate healthy comfort food and a current favorite of wellness Instagrammers everywhere. On Sunday, April 29th, Cara will lead a healthy cooking demonstration - focused on creating Buddha bowls with the local & seasonal ingredients of the Boston Public Market - followed by a mini food photography shoot & discussion about being a wellness leader on social media. Buddha Bowls & Food Photography Sunday, April 29 | 4:00-5:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street Boston, MA 02108 Participants will get to create their own buddha bowl using ingredients from the Market. Buddha bowls a great way to sneak in those vegetables, plus they create a beautiful rainbow of colors perfect for showing off to your followers. You can take your bowl to go or hang out and enjoy with the group. Costs: $24 per Trustees member and $30 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Cara Scinto Wellness Coach Cara loves sharing about health and wellness with her instagram followers, online clients, and the people she works with in Boston. She completed her nutritional graduate studies at Northeastern University and offers individualized health coaching with a focus on mindfulness, nutrition, and fitness. She credits support from others as a major staple to her own health and wellness, as well as hugs, tea, and wild dancing!

    Apr 29
  • Eating New England

    When it comes to food, New Englanders have got it made. Our part of this world is home to some of the best locally-made beers, mead, cider, cheese, meats, chocolate, nuts, pickles and other savory and sweet treats. What's the best way to explore this wide world of locally-made culinary delights? By tasting them, of course! Join professional foodie and author Adam Centamore for an evening getting to know your tasty neighbors. You'll eat amazing finger foods and sip succulent beverages from purveyors right here in Boston Public Market. Plus, you'll learn the basics of buying, storing, serving and pairing all your favorites. Each tasting experience is one hour long from 6:00-7:00 pm. We’ve got a magnificent line-up of food & beverage pairings: Saturday, March 18 | Beer & Cheese Local Beers from Hopsters Alley & Cheeses from Appleton Farm Saturday, April 29 | Cider & CheeseLocal Ciders from Hopsters Alley & Cheeses from Appleton Farm Saturday, May 27 | Beer & Charcuterie Local Beers from Hopsters Alley & Meats from Stillman Farms & Daniele Saturday, June 3 | Mead, Nuts & CheeseLocal Mead from Mass Wine Shop, Nuts from Q’s Nuts, and Cheeses from Appleton Farms Friday, June 16 | Beer, Cheese & Chocolate Local Beers from Hopsters Alley, Cheeses from Appleton Farms & Chocolate from Taza Chocolate Tickets: Trustees Members $24, Non-Trustees Members $30. About Adam Adam Centamore is a professional wine & cheese educator and author who conducts private, public and corporate tastings throughout New England. He is certified through the Elizabeth Bishop Wine Program, and a member of the French Wine Society, the Society of Wine Educators, and American Cheese Society. He’s also the maître fromager for the Boston chapter of the Chevalier du Tastevin, a prestigious French wine society. His book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, was a finalist for the IACP Cookbook of the Year award. Adam loves to eat, drink & learn!

    Apr 29
  • Superfood Society Beauty Brunch

    Learn how to cleanse, nourish and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a weekend brunch edition of Superfood Society. Superfood Society Beauty Foods Brunch April 23, April 30 & May 20 10:00-11:30 amThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Classes include all materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Dates: Sunday, April 23: We'll make a Detox Green Smoothie and Raw Breakfast Cheesecake, then chat about how to lighten your diet and brighten your skin as we move into the spring season. Sunday, April 30: TBD (check back) Saturday, May 20: TBD (check back) Costs: $12 per Trustees member and $20 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Check out Jenny's other workshops at The KITCHEN: May 10: Go With Your Gut: The Foundation of Great Health with Jennifer Hanway June 3: Dream Big: Vision Boarding Workshop with Jennifer Hanway About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Apr 30
  • Big Hunger: Discussion & Book Signing with Andy Fisher

    The KITCHEN at The Boston Public Market and Project Bread present anti-hunger activist Andrew Fisher discussing his book Big Hunger: The Unholy Alliance Between Corporate America and Anti-Hunger Groups, from 12:30- 2:00 pm at the Boston Public Market. The 2016 election reminded us of the depth of economic insecurity across America, and of the political implications that come from ignoring this populist angst. The decline of Rust Belt communities since the 1980s has been paralleled by the rapid growth of food banks. Instead of challenging the government and corporations to provide living wages and good jobs, to support unions and oppose globalization, the anti-hunger movement has instead built alliances with Walmart, Tyson, and Monsanto, among other socially irresponsible companies. Big Hunger reveals the damage caused by this hunger-industrial complex, and offers a new vision for the anti-hunger movement to eliminate hunger through a focus on health, economic justice and local economies. Join us in The KITCHEN for a book signing and discussion about the core issues in the book with Andy Fisher. About Andy Fisher Andrew Fisher is a leading national expert on community food security. In 1994, he co-founded and led the Community Food Security Coalition (CFSC), a national alliance of groups working on food access and local food, until 2011. During this time, he created and publicized the concept of community food security, and played a key role in building the food movement. He has played a lead role in gaining passage of numerous pieces of federal legislation, including the Community Food Projects and the Farm to School grant program. He has worked on a wide variety of food system topics, including food policy councils, community food assessments, healthy corner stores, coalition building, and farm to cafeteria. He has taught at various universities in Oregon, and is currently an adjunct instructor in the public health department at Portland State University. His book on the anti-hunger movement, “Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups” will be released by MIT Press in April, 2017.

    Apr 30
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening and one Sunday per month, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours: Wednesday - 6:00 pm to 8:00 pm Sunday - 4:00 to 6:00 pm Winter 2017 Schedule: [RESCHEDULED TO THURSDAY 2/16] Sunday, February 12, 4-6pm | Pre-Valentine's Day Wine and Chocolate Thursday, February 16, 6-8 pm | Post-Valentine's Day Wine and Chocolate | Post-Valentine's Day Wine and Chocolate | It's almost cruel and definitely unromantic that Valentine's Day falls on a Tuesday this year, but we can fix that a little with our Post-Valentine's Day class. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class to learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match Wednesday, February 22, 6-8 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 8, 6-8 pm | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more. Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy. Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja! Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you&rs

    Apr 30
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening and one Sunday per month, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours: Wednesday - 6:00 pm to 8:00 pm Sunday - 4:00 to 6:00 pm Winter 2017 Schedule: [RESCHEDULED TO THURSDAY 2/16] Sunday, February 12, 4-6pm | Pre-Valentine's Day Wine and Chocolate Thursday, February 16, 6-8 pm | Post-Valentine's Day Wine and Chocolate | Post-Valentine's Day Wine and Chocolate | It's almost cruel and definitely unromantic that Valentine's Day falls on a Tuesday this year, but we can fix that a little with our Post-Valentine's Day class. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class to learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match Wednesday, February 22, 6-8 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 8, 6-8 pm | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more. Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy. Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja! Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you&rs

    May 3
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 4 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 4
  • Farm-to-KITCHEN Cooking Classes: Egyptian, Persian & Indian Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Classes Friday, May 5 | 6:00-8:00 pm Friday, June 2 | 6:00-8:00 pm Thursday, July 13 | 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Friday, May 5 | 6:00-8:00 pm | Egyptian Flavors Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm Chocolate Hazelnut Baklava with ingredients from Taza Chocolate This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests. Friday, June 2 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using poultry from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring ingredients from Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Thursday, July 6 | 6:00-8:00 pm | Indian Flavors Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm Red Lentils (Masoor Dal) with locally-grown tomatoes and onions Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms Fruit and honey featuring ingredients from Boston Honey Company This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind! These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    May 5
  • SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group. Spring dates include the following Fridays (10:30 am to 11:30 am): April 14 May 5 May 19 May 26 June 2 Email for more information: SNAP-Ed.Referrals@State.ma.us

    May 5
  • The Ayurveda Approach: An Introductory Workshop Series

    Ayurveda, is “the science of life”, the oldest continually practiced health-care system in the world, (5000 years). The two main guiding principles of Ayurveda are that the mind and the body are inextricably connected, and that nothing has more power to heal and transform the body than the mind. Freedom from illness depends upon expanding our own awareness, bringing it into balance, and then extending that balance to the body. The KITCHEN at The Boston Public Market presents a two-session series to provide an introduction to Ayurveda and allow attendees to build a daily practice. The series is lead by Ayurvedic Health Counselor, Lisa Cohen. It is recommended that attendees join us for both sessions; however single session tickets can also be purchased. The Ayurveda Approach Monday, May 8th & May 15 | 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Tickets: Trustee Member $28; non-member $35. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-50% off all classes in The KITCHEN. Join here. Introduction to Ayurveda | Monday, May 8th | 6:00-8:00 pm The Ayurvedic approach is about aligning with the elements and cycles of nature rather than struggling or trying to force things to go your way. Nature functions with effortless ease, frictionlessly and spontaneously. When in balance, you naturally desire only that which nurtures your health and life. You flow in harmony with your body’s natural rhythms, getting restful sleep, feeding your senses with experiences, tastes, touch, aromas, sounds, and sights that uplift and nourish you. Topics covered include: Definition of Ayurveda Factors that affect health and well being Qualities The 2 Laws of Ayurveda The 4 components of Life The 5 Elements The 3 Doshas Your unique biology and how to apply Ayurvedic Principles to YOU. There is no prerequisite for this program, and handouts will be provided. Ayurvedic Daily Routine | Monday, May 15 | 6:00-8:00 pm An Ayurvedic Daily Routine (‘Dinacarya”) teaches us to ride nature’s waves so we can effortlessly float through each day. Small healthy habits we perform consistently on a daily basis can have immense cumulative benefit in our life. Dinacarya is the foundation of health, happiness and spiritual advancement. A steady routine consistent with the rhythms of nature supports health. By understanding the functioning of the human body as it relates to the Ayurvedic Clock, one can make mindful choices throughout the day that will help to bring balance, support health, and boost mental and physical focus and immunity. Topics covered include: The Ayurvedic Clock Morning Routine Mealtimes Sleep Meditation Self-Massage Prerequisite: Introduction to Ayurveda is strongly recommended. Handouts will be provided. About the Instructor Lisa Cohen, RYT-500, is an Ayurvedic Health Counselor and Yoga Teacher certified by the Kripalu School of Yoga and Ayurveda in Stockbridge, MA. Lisa believes yoga is for EVERY BODY, and has a special interest in working with diverse populations and people that might not think of themselves as "traditional yogic practitioners”. Lisa is also CPR/AED Certified through the American Heart Association. She offers Ayurvedic Health Counseling and Kripalu Yoga Programs throughout the Southeastern Massachusetts Area, and is a volunteer Teaching Assistant for the Kripalu School of Ayurveda and the Kripalu School of Yoga.

    May 8
  • Go With Your Gut: The Foundation of Great Health with Jennifer Hanway

    Hippocrates once said “All disease begins in the gut” and at the beginning of the 21st Century modern research is proving how accurate this statement was. The health of your gut is now known to be linked to every process in the body, including immune function, metabolism, energy levels, mental health and cognitive abilities. In this workshop Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway will lead you through her tried and tested steps for optimizing gut health and the easy, enjoyable ways to implement them into your daily routine. This event is formated as an interactive workshop. You'll get all your burning questions answered and will start to develop your own healthy gut practice. You'll also taste one of Jennifer's favorite gut healthy recipes. Key Themes: Remove: the foods and everyday toxins negatively affecting gut health Reduce: how to handle stress and improve sleep to optimize digestion Restore: the natural foods and supplements that can heal the gut Replenish: how to repopulate the microbiome Revive: every day strategies for the foundation of health Go with Your Gut: The Foundation of Great Health Wednesday, May 10th 6:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Classes include all materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Costs: $15 per Trustees member and $25 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    May 10
  • Farm-to-KITCHEN Cooking Class: Flavors of Florence & Tuscany

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Florintine and Tuscan Flavors at our Farm-to-KITCHEN hands-on cooking class! Lieza Dagher, Director of The KITCHEN, will lead this cooking class emphasizing the rustic recipes she learned while living right outside Florence in Tuscany, Italy for several years. She spent her time abroad exploring Italian markets, cooking with locals, and mastering traditional cooking techniques. Lieza's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menu: Traditional Bruscetta featuring Corner Stalk Farm tomatoes and Somerville Bread Co. bagettes Savory mushroom Bruscetta featuring seasonal mushrooms and herbs from Siena Farms Fresh spring pesto with handmade Nella Pasta, seasonal vegetables, and roasted chicken from Chestnut Farms Creamy Panna Cotta made with farm-fresh Appleton Farms cream and seasonal fruit compote from Stillman's Farm Farm-to-KITCHEN Cooking ClassThursday, May 11th6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Lieza will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    May 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 11 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 11
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: Saturday, May 13 - Learn about spices and flavors! This interactive workshop engages participants in games and tastings that introduce them to the science of flavors and aromas. Participants learn about taste by experiencing various flavors and spices. Saturday, June 17 - Learn how to make fresh pasta! This hands-on class with Avery from Nella Pasta teaches kids how to make pasta from scratch, roll it out by hand, and learn a new healthy pasta recipe using ingredients from the Boston Public Market. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 15 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    May 13
  • Mother's Day Truffle Making Workshop w/ Taza Chocolate

    Mother's Day Truffle Making Workshop Presented by The Trustees Celebrate Mother's Day with Taza Chocolate and The KITCHEN at The Boston Public Market! Make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier. We have two truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with Mom making chocolate side-by-side. Mother's Day Truffle Making w/ Taza Two choices: Saturday, May 13, 12:00-1:30 pm Sunday, May 14, 2:00-3:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Saturday, May 13, 12:00-1:30 pm Family-friendly truffle rolling class. We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles and decorate them with a variety of toppings. Leave the class with a dozen truffles, in a lovely box to gift to your mom (or keep all for yourself). Tickets: Trustee Member $24; non-member $30. Sunday, May 14, 2:00-3:30 pm Truffle rolling class for chocolate connoisseurs. Learn to make truffles from start to finish. We'll provide the ingredients for the chocolate ganache and will guide you through the process of mixing & melting all ingredients together. Because this ganache needs to be cooled before rolling, you'll take the ganache that you make home with you to make more truffles later. We'll bring out pre-made ganache for you to roll and decorate with a variety of toppings. You'll leave class with a dozen truffles that you've rolled and decorated, in a lovely box to gift to mom (or keep all for yourself). You'll also take home your ganashe to roll additional truffles, add to ice cream, or baking! While we work, we'll sip local wines from the Massachusetts Wine Shop (and learn how to pair wines perfectly with chocolate) and munch on cheese from Appleton Farms. 21+ only please. Tickets: Trustee Member $48; non-member $60. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts. Any allergy concerns, please email kitcheninfo@thetrustees.org. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.  

    May 13
  • Chef Signature Tasting Series: An Evening with Matt Jennings of Townsman

    For the Signature Chef Tasting Series, The KITCHEN is partnering with some of the region’s most celebrated chefs who source from New England’s local farmers, fishermen and artisans. We will kick-started the series with Jose Duarte, owner of Taranta in the North End, one of the few “sustainable restaurants” in the world, and we’re continuing the series with Chef Matt Jennings of Townsman on Saturday, May 13th from 6:00-9:00 pm. Chef Jennings hails from Jamaica Plain and Wellesley, Massachusetts. Growing up in New England and in a family who embraces the culture of food, Jennings’ cooking style has been greatly affected by his surroundings. The experiences of his youth- whether tending his parent’s elaborate vegetable gardens, fishing for Bluefish and Striped Bass on the Cape and Islands, cooking together in the family’s coal fired oven, or making pot pie from scratch on Sunday nights, have left an indelible imprint on the sensibility of his cuisine. Matt has received multiple nominations from The James Beard Foundation for Best Chef Northeast- as well as received other significant awards. Matt has authored and been featured in national and international publications and has been on The Food Network and PBS Television Programming. He currently lives in Belmont with his Pastry Chef wife Kate, and two sons Sawyer and Coleman. At Chef Jenning’s tasting event (and all the events in this series), you will enjoy a seated dinner while you watch the Chef make each dish, taste multiple courses with wine pairings, and delight in learning from one of Boston’s innovative culinary leaders.  Signature Chef Tasting SeriesAn Evening with Matt Jennings of Townsman and Boston Public Market VendorsSaturday, May 13 | 6:00 – 9:00PMThe KITCHEN at The Boston Public Market | 100 Hanover Street | Boston Single Event Tickets: Trustees members $120; Nonmembers $150 Featured Presenters: Saturday, May 13 | Chef Matthew Jennings of Townsman Additional events Thursday, April 13 | Chef Carl Dooley of The Table Series Highlights: Exclusive demonstrations and storytelling with celebrated Massachusetts chefs Multi-course tasting menu made with the highest quality seasonal ingredients sourced from local farmers and food artisans Wine and beer pairings with each course Support The Trustees of Reservations, The KITCHEN, and your local food system Proceeds from the series benefit the Trustees of Reservations and The KITCHEN. As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. About The KITCHEN The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

    May 13
  • Mother's Day Truffle Making Workshop w/ Taza Chocolate

      Celebrate Mother's Day with Taza Chocolate and The KITCHEN at The Boston Public Market! Make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier. We have two truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with Mom making chocolate side-by-side. Mother's Day Truffle Making w/ Taza Two choices: Saturday, May 13, 12:00-1:30 pm Sunday, May 14, 2:00-3:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Saturday, May 13, 12:00-1:30 pm Family-friendly truffle rolling class. We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles and decorate them with a variety of toppings. Leave the class with a dozen truffles, in a lovely box to gift to your mom (or keep all for yourself). Tickets: Trustee Member $24; non-member $30. Sunday, May 14, 2:00-3:30 pm Truffle rolling class for chocolate connoisseurs. Learn to make truffles from start to finish. We'll provide the ingredients for the chocolate ganache and will guide you through the process of mixing & melting all ingredients together. Because this ganache needs to be cooled before rolling, you'll take the ganache that you make home with you to make more truffles later. We'll bring out pre-made ganache for you to roll and decorate with a variety of toppings. You'll leave class with a dozen truffles that you've rolled and decorated, in a lovely box to gift to mom (or keep all for yourself). You'll also take home your ganashe to roll additional truffles, add to ice cream, or baking! While we work, we'll sip local wines from the Massachusetts Wine Shop (and learn how to pair wines perfectly with chocolate) and munch on cheese from Appleton Farms. 21+ only please. Tickets: Trustee Member $48; non-member $60. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts. Any allergy concerns, please email kitcheninfo@thetrustees.org. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.  

    May 14
  • Mother’s Day Flower Arranging & Market Brunch with Stow Greenhouses

    Celebrate Mother’s Day at The KITCHEN at The Boston Public Market with this fun, hands-on floral design class. This class is geared towards mothers and their children of all ages (6+). Using locally grown, seasonal flowers, Barbara Rietscha of Stow Greenhouses, will teach you how to create a flower arrangement. Flowers that are typically in season at this time of year include tulips, ranunculus, anemone, lilies and daffodils.   You will learn the basic techniques of floral design, color composition and care instructions. All floral materials, supplies and containers are provided and each participant will go home with a finished arrangements. While you create your arraignment you'll eat a brunch spread sourced entirely from Boston Public Market vendors, including: Assorted mini bagels and spreads from Levend Bagelry Yogurt & granola parfaits from Appleton Farms Pastries from Swiss Bakers Macaroons of all flavors from Finesse Bakery Teas from Soluna Garden Farm Coffee from George Howell Coffee Tickets: Current Trustees Members $48, Nonmembers $60 (Adults). Child Trustees Members $28, Child Nonmembers: $35.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-50% off all classes in The KITCHEN. Join here. About Stow Greenhouses Stow Greenhouses is owned and operated by the husband and wife team of Dave Buchholz and Barbara Rietscha. In addition to growing and arranging flowers, they are raising three sons. Barbara runs the day-to-day operations of the business and oversees everything from first seeding to final arrangement. Born in PA, Barbara had a circuitous route to flower farming. After graduating from college with a chemistry degree, she moved to Central Africa to teach farmers how to raise fish. After the birth of her 2nd son, she took some time off to raise her 3 sons until she and Dave bought the farm in 2010. Barbara has studied with Erin Benzakein of Floret and completed the program at Rittner’s School of Floral Design in Boston. She uses flowers and herbs grown on her farm as well as things foraged from the property. Her style is organic and natural and she likes to bring the garden to the vase whether it is for a bride, home or office.

    May 14
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening and one Sunday per month, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours: Wednesday - 6:00 pm to 8:00 pm Sunday - 4:00 to 6:00 pm Winter 2017 Schedule: [RESCHEDULED TO THURSDAY 2/16] Sunday, February 12, 4-6pm | Pre-Valentine's Day Wine and Chocolate Thursday, February 16, 6-8 pm | Post-Valentine's Day Wine and Chocolate | Post-Valentine's Day Wine and Chocolate | It's almost cruel and definitely unromantic that Valentine's Day falls on a Tuesday this year, but we can fix that a little with our Post-Valentine's Day class. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class to learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match Wednesday, February 22, 6-8 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 8, 6-8 pm | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more. Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy. Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja! Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you&rs

    May 14
  • The Ayurveda Approach: An Introductory Workshop Series

    Ayurveda, is “the science of life”, the oldest continually practiced health-care system in the world, (5000 years). The two main guiding principles of Ayurveda are that the mind and the body are inextricably connected, and that nothing has more power to heal and transform the body than the mind. Freedom from illness depends upon expanding our own awareness, bringing it into balance, and then extending that balance to the body. The KITCHEN at The Boston Public Market presents a two-session series to provide an introduction to Ayurveda and allow attendees to build a daily practice. The series is lead by Ayurvedic Health Counselor, Lisa Cohen. It is recommended that attendees join us for both sessions; however single session tickets can also be purchased. The Ayurveda Approach Monday, May 8th & May 15 | 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Tickets: Trustee Member $28; non-member $35. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-50% off all classes in The KITCHEN. Join here. Introduction to Ayurveda | Monday, May 8th | 6:00-8:00 pm The Ayurvedic approach is about aligning with the elements and cycles of nature rather than struggling or trying to force things to go your way. Nature functions with effortless ease, frictionlessly and spontaneously. When in balance, you naturally desire only that which nurtures your health and life. You flow in harmony with your body’s natural rhythms, getting restful sleep, feeding your senses with experiences, tastes, touch, aromas, sounds, and sights that uplift and nourish you. Topics covered include: Definition of Ayurveda Factors that affect health and well being Qualities The 2 Laws of Ayurveda The 4 components of Life The 5 Elements The 3 Doshas Your unique biology and how to apply Ayurvedic Principles to YOU. There is no prerequisite for this program, and handouts will be provided. Ayurvedic Daily Routine | Monday, May 15 | 6:00-8:00 pm An Ayurvedic Daily Routine (‘Dinacarya”) teaches us to ride nature’s waves so we can effortlessly float through each day. Small healthy habits we perform consistently on a daily basis can have immense cumulative benefit in our life. Dinacarya is the foundation of health, happiness and spiritual advancement. A steady routine consistent with the rhythms of nature supports health. By understanding the functioning of the human body as it relates to the Ayurvedic Clock, one can make mindful choices throughout the day that will help to bring balance, support health, and boost mental and physical focus and immunity. Topics covered include: The Ayurvedic Clock Morning Routine Mealtimes Sleep Meditation Self-Massage Prerequisite: Introduction to Ayurveda is strongly recommended. Handouts will be provided. About the Instructor Lisa Cohen, RYT-500, is an Ayurvedic Health Counselor and Yoga Teacher certified by the Kripalu School of Yoga and Ayurveda in Stockbridge, MA. Lisa believes yoga is for EVERY BODY, and has a special interest in working with diverse populations and people that might not think of themselves as "traditional yogic practitioners”. Lisa is also CPR/AED Certified through the American Heart Association. She offers Ayurvedic Health Counseling and Kripalu Yoga Programs throughout the Southeastern Massachusetts Area, and is a volunteer Teaching Assistant for the Kripalu School of Ayurveda and the Kripalu School of Yoga.

    May 15
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening and one Sunday per month, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours: Wednesday - 6:00 pm to 8:00 pm Sunday - 4:00 to 6:00 pm Winter 2017 Schedule: [RESCHEDULED TO THURSDAY 2/16] Sunday, February 12, 4-6pm | Pre-Valentine's Day Wine and Chocolate Thursday, February 16, 6-8 pm | Post-Valentine's Day Wine and Chocolate | Post-Valentine's Day Wine and Chocolate | It's almost cruel and definitely unromantic that Valentine's Day falls on a Tuesday this year, but we can fix that a little with our Post-Valentine's Day class. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class to learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match Wednesday, February 22, 6-8 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 8, 6-8 pm | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more. Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy. Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja! Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you&rs

    May 17
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 18 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 18
  • Seasonal Craft Workshop with Stow Greenhouses

    This spring, Barbara Rietscha, owner of Stow Greenhouses, will be leading a series of hands-on floral design classes. Each class features locally grown, seasonal, and fresh-cut flowers artfully chosen so each participant can create their own unique and lovely bouquet. Join us to learn the basic techniques of floral design, color composition and care instructions. While you design your arraignment, you will be treated to a wine tasting of three different wines by Alan Howarth of the Massachusetts Wine Shop. You will also sample cheeses from local Massachusetts farms, compliments of Appleton Farms. Choose from three dates: Tuesday, April 11th Thursday, May 18th Tuesday, June 6th Classes last from 5:30-7:00 pm. All floral materials, supplies, and containers are provided and you’ll go home with your finished arrangement. Cost is $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. April 11th | Seasonal Arrangement in a Wooden Box Create an arrangement in a wooden box for your office or Easter table. Flowers that are typically in season at this time include tulips, ranunculus, anemone, lilies and daffodils. The class will be based on the most beautiful flowers available the day of the event; they will be freshly cut from Barb’s local greenhouse. May 18th | DIY Windowsill Herb Garden Build a DIY Windowsill Herb Garden! Using 4” potted herbs grown locally, you will learn how to create a windowsill herb garden in a wooden planter for your kitchen. Herbs to include red basil, green basil, cilantro, parsley and oregano. You will learn how to plant the herbs as well as care for them. All plants, supplies and containers are provided and you’ll go home with a garden of herbs to harvest and add to your favorite dishes. June 6th | Peonies Arrangemnt Celebrate the start of summer with a floral class that features everyone’s favorite flower, peonies! Learn how to create an arrangement in a stylish vase using locally grown, seasonal flowers including peonies, lilies, sweet peas, bachelor buttons and more. You will learn the basic techniques of floral design, color composition and care instructions.

    May 18
  • SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group. Spring dates include the following Fridays (10:30 am to 11:30 am): April 14 May 5 May 19 May 26 June 2 Email for more information: SNAP-Ed.Referrals@State.ma.us

    May 19
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, May 20th | 5:30-7:00 pm Saturday, June 24th | 5:30-7:00 pm Saturday, July 22th | 5:30-7:00 pm About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies: Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    May 20
  • Superfood Society Beauty Brunch

    Learn how to cleanse, nourish and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a weekend brunch edition of Superfood Society. Superfood Society Beauty Foods Brunch April 23, April 30 & May 20 10:00-11:30 amThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Classes include all materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Dates: Sunday, April 23: We'll make a Detox Green Smoothie and Raw Breakfast Cheesecake, then chat about how to lighten your diet and brighten your skin as we move into the spring season. Sunday, April 30: TBD (check back) Saturday, May 20: TBD (check back) Costs: $12 per Trustees member and $20 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Check out Jenny's other workshops at The KITCHEN: May 10: Go With Your Gut: The Foundation of Great Health with Jennifer Hanway June 3: Dream Big: Vision Boarding Workshop with Jennifer Hanway About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    May 20
  • "Aw Shucks" Hands-on Raw Bar w/ Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.  Hands-on Raw Bar with Red's Best Wednesday, May 24 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out.

    May 24
  • "Aw Shucks" Hands-on Raw Bar w/ Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.  Hands-on Raw Bar with Red's Best Wednesday, May 24 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out.

    May 24

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.